Creamy Pumpkin Soup (From Australia) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe is from Cooking the Australian Way, which says that nearly every family has a version of it. This one sounds good. Haven't made it yet. If you're not looking to hold down fat content or calories, you can double the butter; substitute half-and-half for the evaporated skim milk; and use full-fat sour cream. Use fresh cooked and pureed pumpkin if desired Ingredients:
2 tablespoons butter |
1 large yellow onion, peeled and chopped |
1/2 teaspoon curry powder |
1 (15 ounce) can pumpkin |
1/4 teaspoon salt |
2 cups evaporated skim milk |
2 1/2 cups chicken broth (or vegetable broth) |
1/8 teaspoon cinnamon |
2 teaspoons minced parsley |
1/3 cup nonfat sour cream |
Directions:
1. Melt butter. Add chopped onion. Cook, stirring frequently, until softened but not brown. Add curry powder; cook 1 - 2 minutes longer. Process this in a food processor or blender. Add pumpkin and salt. Process til smooth. Add evaporated milk. Process again until smooth.
2. Pour pumpkin mixture back into pan. Stir in broth. Heat slowly over low heat, stirring occasionally. Meanwhile, stir cinnamon and minced parsley into the sour cream.
3. Serve steaming hot with a dollop of the sour cream mixture atop each bowl.
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